Señora Flhor refers to the 18 Rabbit Natural as her “crunchberry” coffee due to the sweet flavor it develops after natural processing––a back-to-basics approach stemming from Ethiopia also known as “dry processing.” In natural processing, the fruit is left on the bean and the coffee is barely disrupted while drying. This process differs from washed coffee because naturally processed beans are sun-dried with the cherry intact.

The 18 Rabbit Naturals are grown on their namesake farmland family-owned by Señora Flhor, her mother, and 11 other relatives. 18 Rabbit’s beans are grown on a micro-lot in the Marcala region, and roasts well at medium (crisp) or dark (sweet).

Cupping notes: Strawberry aromas that carry over into the cup with fruit forward flavors, hints of chocolate, and a thin body-well balanced.

Try before you stock up with a 1/2 pound sample!